Szechwan Eggplant Stir-Fry

Had some Chinese eggplants on hand with nothing to do so I checked around online and put something together on my own to eat with rice. Other recipes I've seen mentioned ginger, peanut oil, chili and green onions, but I didn't have any on hand.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  Chinese eggplants, sliced in 1/2 inch pieces, then quartered
• 1⁄2 cup chicken broth
• 1  tablespoon brown sugar
• 2  tablespoons soy sauce
• 1  teaspoon potato starch (or corn starch)
•  cilantro (optional)
• 1  teaspoon  black  sesame oil
• 1  tablespoon rice vinegar
• 2 -3  stalks celery, sliced at an angle
• 2  garlic cloves, minced (optional)
• 1  dash pepper
• 1  tablespoon olive oil or 1  tablespoon butter

Directions

1. In medium pan at medium heat, add butter or olive oil then minced garlic.
2. When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
3. In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
4. Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
5. Add the previously mentioned mixture to the mix, along with the celery.
6. Turn down heat to a low and cook for another minute or so.
7. Add pepper and cilantro to taste and leave on the burner until ready to serve.
8. Tip: Would probably taste pretty good with mushrooms.